Ingredients

8 Portions

• approx. 150g ripe raspberries
• 200g cream cheese
• 250g cream quark 40%
• 1-2 tablespoons of sugar powder
• 1 packet bourbon vanilla sugar

Raspberry cheesecake ice-cream

Directions

1. Mix the cream cheese and quark together and then mix the mass with vanilla sugar and sugar powder. Crush half of the raspberries in bowl using a fork and add lemon juice and sugar for refinement.

2. Now layer the cream cheese and quark mass, crushed and whole raspberries alternately in heart-shaped ice-cream moulds (e.g. from Silikomart) and lightly whisk the mass in the moulds using a small cake fork.

3. Put the ice-cream moulds in the freezer for several hours until they are frozen.

Pi Carré Flat square plate 12x12cm
Pi Carré Flat square plate 12x12cm
Pi Carré Flat square plate 12x12cm
Pi Carré Hexagone platter 33x12cm
Pi Carré Hexagone platter 33x12cm
Pi Carré Hexagone platter 33x12cm
Pi Carré Flat triangular bowl 17x10x2,5cm
Pi Carré Flat triangular bowl 17x10x2,5cm
Pi Carré Flat triangular bowl 17x10x2,5cm